Min Chiang Kueh
The Meatmen
July 23, 2015
***Important note, water has to be lukewarm for the batter.
This fluffy peanut pancake invokes lots of childhood memories for us. Who doesn’t love a moist and fluffy pancake, stuffed with a generous portion of crushed peanut? Min Chiang Kueh when done right, should have a nice honeycomb structure. This is what makes the pancake fluffy.
Well well well our favourite part is still the thin crust that surrounds the actual pancake. Which kid (or adult) doesn’t like that huh?
Give our simple recipe a try and surprise your family! Best part is, you can even substitute crushed peanut with coconut shreds and orange sugar or even red bean paste!
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Ingredients
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| 130g plain flour | |
| ½tsp baking soda | |
| ½tsp instant yeast | |
| 2tbsp sugar | |
| 1 egg | |
| 160ml water (lukewarm) |
Fillings:
| 50g roasted ground peanuts | |
| 15g toasted white sesame seeds | |
| 25g sugar |
Directions
1.
Add 130g plain flour to bowl, ½ tsp baking soda, ½ tsp yeast, 2 tbsp sugar, 1 egg, 160ml water(lukewarm), mix batter till smooth
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2.
Cover loosely, and let it proof for 30mins.
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3.
Toast white sesame seeds in pan till slightly brown.
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4.
Then add sesame seeds to 50g roasted ground peanuts with 25g sugar and mix them together.
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5.
Spray oil to a non stick pan on low heat and spread evenly with paper towel.
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6.
After pan is heated evenly, add batter, cover and cook for 4 mins.
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7.
Add peanut mixture cover and cook for another 2-3 mins.
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8.
Fold into half with spatula, cut and serve
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